Cheese Danish Recipe

Danish Dough

-1 c sour cream

-5 T butter (not margarine)

- 2 eggs, whisked (or eggbeaters)

-3 T yeast

-1/2 c warm water

-3T sugar

-4 c flour

Filling

- 2-8oz boxes cream cheese

- 2 eggs

- 3/4 c sugar

- cherry pie filling, other fruit, chocolate chips, etc. to add into or on top of cream cheese filling. 

Instructions

In a pot slowly warm up sour cream and butter, till fully incorporated. Should just be warm. Set aside to cool. When cool, gently whisk in eggs.

In a mixing bowl add water, yeast, sugar. Allow yeast a few minutes to start bubbling. Add in sour cream/butter/egg mixture. Blend. 

Add in 1/4 c sugar and 4 c flour. Mix well, until you have a dough. Wrap in plastic wrap and refrigerate 1-3 hours. 

Mix filling ingredients till smooth. 

Divide dough into 18 to 24 balls. Press out into a shallow dish form ( flat like a pizza with up turned sides to hold the cheese). Set onto a cookie sheet lined with parchment. Fill up each well with cream cheese filling and or cherries, or other fruit. Note: ours are pretty full, because we like danishes to be creamy.. But you can use less, add toppings. Any extra makes a great cupcake filling.

Bake at 350 till golden brown around dough edges and a fork comes out of the cheese filling relatively clean. 

Glaze with a drizzle if desired. 

1 c powdered sugar

1T sour cream ( add more if needed)

Stir till you get a glaze consistency, adding s little extra sour cream

If it's too thick. 

You can halve this, but we've got a good sized crew and friends and neighbors who benefit when we get in the baking mood so bigger batches are our thing.